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It's hard to believe these cupcakes can taste so delicious, yet be so easy," writes Nancy Reichert of Thomasville, Georgia. "Frost them if you wish, but my family likes them plain, which is great when I'm having an especially busy day."
Nutritional Facts 1 serving (1 each) equals 145 calories, 8 g fat (4 g saturated fat), 41 mg cholesterol, 192 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Cream Cheese Cupcakes in Quick Cooking March/April 1998, p43
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 05, 2010 by smfousek
I was hoping for super yummy and was a little disappointed.
Reviewed on Jul. 05, 2010 by Mcallis
Great cupcake recipe. It would work with any flavor cake mix. I don't usually make cupcakes but will do this one again and again.
Reviewed on Jul. 05, 2010 by happy56
I didn't have yellow cake mix on hand, so I used the chocolate cake mix instead - I liked it as did my teens. The cream cheese made the cupcakes really moist. Very good.
Reviewed on Jul. 05, 2010 by barbaraky
it taste great. but I didn't cook it long enough so it fell when I got it cooled. But still worth it.
Reviewed on Jul. 02, 2010 by gone.campin
Incredible! The best cupcakes I've ever had! So moist and delicious, my family loves them!
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